Private Chef – Foodservice Consultant
Since I was a child, I have always been a very curious and restless person, and enthusiastic about the simple fact of helping my grandmother and my mother in the kitchen. I grew up in a family where the moment that we gather around the table was the moment to share stories, laughter and even to cry. And the food, with its aromas and secrets, where transform mysteriously in a love and caring demonstration. My father used to have a bakery where we made bread and pastry. Thanks to that I have the chance since very young to learn about products, techniques and most important, to develop a great love and appreciation for all the things made in the right way.
In the year 2010 I complete my studies as a professional Chef in the school Celia EIG in Cordoba, Argentina, and decided to leave my country in the search of new experiences and knowledge.
Until today, and with 28 years, I worked in countries such as France, Spain, England and Thailand where, with hard work, discipline and dedication, I was able to gain experience and improved my culinary techniques.
Ihad the chance to work with an incredible and passionate professional such as Jean-Marc Banzo, prestigious French Chef with 2 Michelin stars, who has became my mentor and a dear friend.
What identifies me is the Mediterrian and Latin American cousine and the respect of the local and seasonal products.